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Thai Black Rice Salad with Wild Salmon

Clean Eating Magazine
  • minutes
  • Serves 4

INGREDIENTS

8 oz

Salmon, boneless skinless wild

4 tbsp

Almonds or chopped peanuts, raw unsalted

1/3 cup

Cilantro, fresh

4

Green onions

1

Juice 2 limes

1

Mango, pitted and diced

1/3 cup

Mint, fresh

1

Red bell pepper

2 tbsp

Honey, raw

3 tbsp

Soy sauce, low-sodium

2 tsp

Sriracha hot chile sauce

1 cup

Forbidden rice, Black

1

Black pepper, Fresh ground

1 pinch

Sea salt

1 tbsp

Olive oil

1

Olive oil cooking spray

1/4 cup

Rice vinegar, natural

2 tsp

Sesame oil